Cilantro-Lime Quinoa Salad with Roasted Plantains

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant and healthy quinoa salad tossed with fresh cilantro and lime, accented by sweet roasted plantain cubes and crunchy toasted pumpkin seeds. This latin american-inspired healthy bowls ready in about 40 minutes pairs rinsed quinoa, water, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 large peeled and diced plantain (1/2-inch cubes) with 1 tbsp olive oil, 1/2 tsp ground cumin, and 1/4 tsp salt. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and tender.
  2. Step 2: Meanwhile, combine 1 cup rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
  3. Step 3: In a large mixing bowl, combine the cooked quinoa with 2 tbsp olive oil, 3 tbsp fresh lime juice, 1/2 tsp salt, 1/4 tsp black pepper, 1/3 cup chopped fresh cilantro, 1/2 cup finely diced red bell pepper, and 2 thinly sliced green onions. Mix well.
  4. Step 4: Gently fold in the roasted plantain cubes and 1/4 cup toasted pumpkin seeds.
  5. Step 5: Taste and adjust seasoning if needed. Serve the salad warm or chilled as a nutritious Latin American-inspired side or light main dish.

Frequently asked questions

How long does Cilantro-Lime Quinoa Salad with Roasted Plantains take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cilantro-Lime Quinoa Salad with Roasted Plantains?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed quinoa from drying out.

Can I substitute ingredients in Cilantro-Lime Quinoa Salad with Roasted Plantains?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cilantro-Lime Quinoa Salad with Roasted Plantains for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cilantro-Lime Quinoa Salad with Roasted Plantains?

Latin American healthy bowls like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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